Old Fashioned Idea

Most people who like to cook and eat also collect recipes. Sometimes it’s in the form of books and sometimes it’s in the form of a mess of recipe cards, newspaper articles and general scraps of paper.

This is just a tiny fraction of my mess of a collection!

This is just a tiny fraction of my mess of a collection!

A few years back I did put together a bunch of recipes from family and friends to create one of those little homemade cookbooks. You know the kind – you make it on your home computer software and have it bound into a little book at the local copy shop. It turned out pretty good and makes nice gifts!
I would love to say that I tested every recipe that was included but that would have been an extra year and 20 pounds so I went ahead and included them even if I haven’t actually made them. (I had to believe my family and friends wouldn’t make bad stuff right?)
Recently I decided to make one of the vintage recipes that was submitted by an aunt on my father’s side. Old fashioned Persimmon cookies.
baked cookies
His side of the family hails from California so Aunt Ethel probably had a persimmon tree growing in her backyard. (circa 1958) This was a considerable undertaking as I really had no idea what a persimmon even was or tasted like. But I hunted some down at my local supermarket. (It helps that I live in a big city area with access to foods from around the world.) I bought a few, ripened them in a paper bag with a banana for a few days and then the big moment…


The flesh kinda reminded me of a tomato with thicker skin. They tasted good – mild not citrus-y.
The cookies turned out pretty good considering I am not great at baking. I made myself follow the directions EXACTLY – it was tough. These cookies seem to be the kind that are moist and cake-like. (unless I just under-cooked them.) The spices play a big role in the cookies and the persimmon is mild so maybe cutting the spice amount in half might let the fruit shine through a bit more? Also I think I should have mashed the fruit more for even distribution or perhaps they weren’t ripe/soft enough?

fruit rinds

I cleaned them out as best I could and didn’t seem to find any seeds!

The Recipe
1 cup persimmon pulp (I needed about 3-4 small ones to get this)
1 tsp baking soda
1 egg (large)
1 “cube” (stick) margarine**
2 cups all purpose flour
1 cup white sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
3/4 cup chopped nut of choice (I used pecans)
3/4 cup raisins (I used chopped dried cranberries instead)

Preheat oven to 350 degrees. In a small bowl mix pulp and baking soda – set aside. In larger bowl cream the margarine and sugar together. Beat the egg lightly and add to sugar mixture. Add pulp and mix again. Sift flour, baking soda, salt and spices together and add to mix. Stir in chopped nuts and raisins/cranberries. Drop golf ball size balls onto a greased or parchment lined cookie sheet and bake for 10-12 minutes until just browning. Cool on wire rack. Store in airtight container.

**I translated a “cube” of margarine to mean 1 stick and therefore used 4 ounces of shortening (Crisco). I am pretty sure the “cube” reference probably referred to the old-fashioned margarine product named “oleo” READERS please straighten me out if you think otherwise!!

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2 comments on “Old Fashioned Idea

  1. Karen says:

    Would you believe that I haven’t ever tried a persimmon because my mother told me that they made your mouth picker. Maybe the one she had tried just wasn’t ripe. šŸ™‚

    • cabinet stew says:

      Maybe the ones I had were over ripe? There are two common varieties maybe the other kind is tart? We need a persimmon expert to comment! But I think the cookies would have been good with or without the persimmon frankly! (maybe not as moist without)

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